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Fall-Apart Braised Lamb Shanks in Rich Rosemary Garlic Gravy

Lamb shanks are braised low and slow until fall-apart tender in a deeply flavorful rosemary and garlic gravy. This comforting dish is perfect for a special dinner.

  • Total Time: 3 hours 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season lamb shanks generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
  4. Add diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  5. Stir in tomato paste and cook for 2 minutes, scraping the bottom of the pot.
  6. Pour in red wine and bring to a boil, scraping up any browned bits. Let reduce by half, about 3 minutes.
  7. Add beef broth, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, nestling them in the liquid. Bring to a simmer.
  8. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fall-apart tender.
  9. Remove shanks from the pot and keep warm. Skim excess fat from the cooking liquid. Discard herb sprigs and bay leaves.
  10. In a small bowl, mash butter and flour together to make a paste. Whisk into the simmering liquid. Cook for 2-3 minutes until thickened. Adjust seasoning with salt and pepper.
  11. Serve lamb shanks with the rich rosemary garlic gravy.

Notes

You can substitute the red wine with additional beef broth if preferred. This dish can be made a day ahead and reheated gently.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 650
  • Sugar: 4 g
  • Fat: 35 g
  • Carbohydrates: 12 g
  • Protein: 55 g